2. -Place 2 Tablespoons of the chicken filling in a 1/2-inch wide by 6-inches long strip along the edge of a flour tortilla.

3. -Roll the tortilla into a cigar shape, starting on the side with the chicken filling. Secure the roll with a toothpick. If it is too large to deep fry, cut each "cigar" in half and secure with separate toothpick.

4. -Heat cooking oil to 350-375-degrees F.

5. -Fry the rolled tortillas, a couple at a time, in the hot oil. Remove when golden brown on edges. Make sure to remove the toothpicks before serving.

6. -Serve with Thai Mae Ploy Sweet Chili Sauce and apricot preserves mixed together and served on the side for dipping. Available in Asian food section of most supermarkets.